dinner · gluten-free · dairy-free
Fire-seared kangaroo (or venison) with pepperberry dressing
Lean red meat misted with oil, seared over intensely hot embers just to seal, rested to blood temperature and dressed with a native pepperberry vinaigrette and charred greens.
- Time
- 25min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Grill or smoker, Cast-iron pan.
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Method
-
1
Bring the meat to room temperature. Make the dressing by mixing the pepperberry, oil, vinegar and a pinch of salt.
-
2
Build a very hot fire or heat a cast-iron pan until smoking. Lightly oil the meat and season with salt.
-
3
Sear 1-2 minutes a side, just enough to seal and color. Lean meat overcooks fast; keep it rare.
-
4
Rest 5-8 minutes. Wilt the beet leaves and garlic on the coals or in the hot pan.
-
5
Slice the meat and serve over the greens, spooned with dressing.
